Tangy Tuna Recipes

Steps:

• Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Steps:

• Lighly mix tuna, eggs, pickles and radishes.
• In a small bowl blend mustard, lemon juice, vinegar, salt, and cayenne. Gradually stir in salad oil with a fork until dressing is well blended. Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minute to 2 hours to blend flavors.
• Serve tuna mixture a top shredded lettuce in shells or seafood cocktail dishes. Sprinkle with parsley. Garnish each serving with a lemon wedge.
• Good served with thinly sliced pumpernickle bread and butter.

Steps:

• Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
• Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
• Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
• Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
• Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
• Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.

Steps:

• Place tuna in a medium saucepan and pour water over it, then sprinkle with onion powder and garlic powder. Lay onion rings on top. Cover the pan and simmer about 5 minutes, or until cooked through.

Steps:

• For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
• Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
• Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
• For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
• For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.

Steps:

• Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!

Steps:

• For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
• Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
• Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
• For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
• To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

Steps:

• Combine the first 5 ingredients in a medium bowl.
• Spread 1/2 cup tuna salad over 4 bread slices.
• Top each slice with 1/2 cup arugula and 1 bread slice.

Steps:

• In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.

Steps:

• Aioli
• Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
• Casserole
• Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
• Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
• Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
• Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
• Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
• Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

Steps:

• drain the oil from the tuna.
• place the tuna into a bowl and with the help of a fork flake it.
• in another bowl mix together, mayonnaise, salt, pepper, sugar, sauce and lemon juice.
• add in the parsley and corriander and finally the onion and the fish.
• just before serving, in a bowl mix together the lettuce, lemon juice, salt and sugar.
• place these leaves on the serving plate.
• on these put the salad and give it the shape of a fish.
• other than being served as a salad, it can also be used as a sandwich spread.

Steps:

• Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
• Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.

Steps:

• Mix dressing, dill and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate several hours or overnight.

Steps:

• Cook pasta according to package directions. I use Barilla Whole Wheat Rotini.
• While the pasta is cooking, chop pepper, tomatoes, celery and olives and place in a bowl.
• In a separate bowl, combine miracle whip, ranch dressing, lemon juice, garlic and herbs and mix until blended. *Add more or less spices to taste.
• Once pasta is cooked, drain and put in a large bowl. Add vegetables, tuna and Miracle Whip mixture to pasta.
• Mix until well blended. Refrigerate until cool.
• Serve and enjoy!

Steps:

• Combine all ingredients EXCEPT OATMEAL in a large bowl, and mix well.
• Mix in 1/4 cup oatmeal at a time, until mixture is a good texture to form into patties.
• It should still be moist, but not drippy.
• If you are not in a hurry, put the bowl in the refrigerator for 10 minutes to make the mixture easier to form into patties.
• Otherwise, go directly to next step.
• Cover broiler pan with foil and coat with cooking spray.
• Form mixture into a ball with your hands, and then flatten into a pattie and put on broiler pan.
• You can make whatever size you prefer, but make sure they are not very thick, or else the outside will burn before the inside is cooked.
• I usually end up with 9 patties per batch.
• Put pan in broiler and broil for about 8 minutes, or until top starts to brown.
• Take out the pan, flip the patties, and cook another 6 minutes or so, until other side browns.
• Remove from broiler and eat!

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.

Steps:

• Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.